Step 1

Wash the Chinese mustard greens, and rip the leaves off the main stem. Dry at room temperature for 1-2 days.

Step 2

Cut the Chinese mustard greens roughly into two x two inch pieces.

Step 3

In a large container or jar with a lid, add sugar and salt, followed by ½ cup of hot water to dissolve the sugar and salt. Mix.

Step 4

Add 1000 ml of water to the jar and the vinegar, and mix. Add the ginger pieces and shallots.

Step 5

Add the Chinese mustard greens into the jar and press down until it is completely submerged into the water. Add the remaining 300 ml of water, or more until there is sufficient water above the mustard greens.

Step 6

Place the lid on the jar and let it pickle for at least two days before eating.